The Lady & Sons Beef Vegetable Soup

By ccavaletti

Ingredients

• 2 Tbsp vegetable oil
• 1 (2-1/2 to 3 lb) boneless chuck roast, cut into 1 inch cubes
• 4 quarts water
• 1 (28 oz) can diced tomatoes
• 1-1/2 c chopped onion
• 3 Tbsp parsley flakes
• 1 Tbsp Italian seasoning
• 1 Tbsp beef bouillon granules
• 1 Tbsp Paula Deen House Seasoning
• 1 Tbsp Paula Deen Seasoned Salt
• 1 Tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp celery salt
• 1/2 tsp ground black pepper
• 1 c thinly sliced carrot
• 1 c diced celery
• 1 c fresh green beans, trimmed and cut into 1-inch pieces
• 1 c frozen black-eyed peas
• 1 c frozen butter beans
• 1 c frozen okra
• 1 c frozen corn kernels
• 1 c (1/2 inch) diced potato
• 1/2 c elbow macaroni

Details

Servings 12

Preparation

Step 1

In a large Dutch oven, heat oil over medium-high heat. Add roast in batches if necessary, and cook until beef is browned, about 6 minutes.

Return all beef to pot; add water, tomato, onion, parsley, Italian seasoning, House Seasoning, Seasoned Salt, Worcestershire sauce, garlic powder, celery salt, and pepper.

Bring to a boil over medium-high heat; cover, reduce heat, and simmer 1-1/2 to 2 hours, or until beef is tender.

Add carrot, celery, green beans, black-eyed peas, butter beans, okra, corn, potato and macaroni; bring to a boil over medium-high heat.

Reduce heat, and simmer, uncovered, for 45 minutes.

*I like to cook the macaroni in a separate pan, so it doesn't get over cooked.

From Cooking with Paula Deen
September/October 2009